Crock Pot Lasagna


1 ½ tsp salt

1 teaspoon dried oregano

2 teaspoons minced garlic

1 finely chopped onion

1 pound lean ground beef

29 ounces of tomato sauce

6 ounces of tomato paste

12 ounces cottage cheese, small curds

½ cup parmesan cheese, grated

16 ounces Mozzarella cheese, grated

16 oz package of lasagna noodles


In a large skillet, cook lean ground beef until done, add chopped onion and garlic, cook another 4-5 minutes

Add tomato sauce, tomato paste, oregano and salt, stir to combine

In a large bowl, combine the cottage cheese, parmesan and shredded mozzarella.

Lay a layer of the meat mixture on the bottom of the slow cooker, add a double layer of uncooked lasagna noodles (I layer them back and forth to cover all areas)

Top the noodles with a layer of the cheese mixture

Repeat layers again until all ingredients are used Cover and cook over low heat 4-6 hours


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